I have been dreaming about this peach cake for a while, I saw a beautiful photo of it on Pinterest…and couldn’t wait until fresh local peaches were abundant! Our recent simple summer brunch was the perfect occasion to make it~
Drop the peaches in a pan of boiling water for 30-45 seconds and the skin will slide right off
simple ingredients
The scraped vanilla bean adds a lovely fragrance to the batter~
add flour and sour cream alternating additions, a little flour, a little sour cream, flour, sour cream and ending with flour
a middle layer of diced peaches gets hidden inside
Poke holes in the warm cake with a long skewer or cake tester
An immersion blender makes quick work of the peach puree
Spoon or brush the glaze over the warm cake
I left the puree a little chunky so the peaches would be visible on the finished cake
I rarely make cakes, but this delightful summer cake was a tasty sweet bite for our summer brunch~ serve it with yogurt for breakfast or ice cream for dessert, but it’s pretty good all by it’s natural self!
Here’s the recipe:
FRESH PEACH CAKE WITH PEACH GLAZE
Ingredients
Cake
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs room temperature
- 1 vanilla bean split, seeds
- 1 cup sour cream
- 2 cups diced fresh peaches about 3 large peaches
Glaze
- ⅓ cup fresh peach puree about 1 large peach
- ⅔ cup granulated sugar
- 1 tablespoon fresh orange juice
Instructions
- Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan.
- Whisk together flour, baking powder, baking soda and salt in a large bowl. Set aside.
- Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes.
- Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary. Beat in vanilla bean.
- At low speed, add flour mixture in three additions, alternating with sour cream. (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.)
- Scoop half of batter into pan and spread with spatula. Sprinkle with peaches. Scoop remaining half of batter on top of peaches. Smooth with spatula.
- Bake cake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Let cool 5 more minutes.
- Place the cake on serving plate and poke deep holes all over top with a wooden skewer. Spoon glaze slowly over warm cake and let in soak in and drip down sides.
- While cake is baking, make glaze. Puree diced peach with an immersion blender or put in regular blender or food processor. Combine peach puree, sugar, and orange juice in a small non reactive saucepan and cook over medium heat, stirring until the sugar dissolves, 3 to 4 minutes. Remove pan from heat.
Enjoy!
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